Watermelon in bacon with crispy suluguni and red sauce

Prepare the sauce. Finely chop the shallot and sauté it in vegetable oil in a deep skillet or saucepan until lightly golden.

Pour in the wine and, stirring the sauce, let it reduce to half its volume.

Pour in the broth, add salt, pepper, and condari. Cook over medium heat until the broth thickens to a sauce consistency.

Remove the seeds from the watermelon flesh and cut it into sticks 10 cm long. Wrap each stick in a strip of bacon.

Quickly fry the strips on a dry pan on both sides until the bacon turns golden.

Cut the suluguni into sticks about the same length as the watermelon. Coat each stick in flour, then dip in egg, shake off excess, and coat well in breadcrumbs to avoid gaps.

Place the suluguni on a well-heated pan with a little oil and fry on both sides until the coating is golden and crispy.

When serving, pour a little sauce into the plate. Top with fried watermelon sticks and suluguni. Garnish with chopped green onions and cilantro leaves.